Vegetarian Chili
from kristineskitchenblog.comAn easy three bean vegetarian chili that can be made in the crockpot or on the stove, both with just minutes of prep time.
Servings: 6
Calories: 255kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium red onion finely chopped
- 2 bell peppers chopped into ½-inch pieces
- 3 cloves garlic minced
- 1 tablespoon chili powder
- 2 teaspoons cumin
- ¼ teaspoon cinnamon
- 28 ounce can diced tomatoes
- 15 ounce can kidney beans
- 15 ounce can black beans
- 15 ounce can pinto beans
- 2 cups low sodium vegetable broth
- optional toppings: Greek yogurt cilantro, cheese, crushed tortilla chips
Instructions
Stovetop Directions:
- Heat olive oil in a large pot or dutch oven over medium heat. Add onion and bell peppers and cook until softened, about 3 minutes. Add garlic, chili powder, cumin, and cinnamon and cook until fragrant, about 30 seconds. Stir in diced tomatoes, beans, and broth. Bring to a low simmer and cook for 20-30 minutes, stirring occasionally. Serve with toppings as desired.
Slow Cooker Directions:
- Place all ingredients in slow cooker, stir. Cook on low for 6-8 hours. Stir; Serve with toppings as desired.
Notes
Freezer to Stove Directions:
1. Place onion, bell peppers and garlic in one heavy duty zip top plastic bag. Place diced tomatoes, beans, chili powder, cumin and cinnamon in another bag. Freeze flat for up to 3 months.
2. Thaw the bag (either 24 hours in refrigerator or in a bowl of water).
3. Cook as directed above, first sauteeing the aromatics and then adding the remaining ingredients and simmering. Freezer to Slow Cooker Directions: 1. Place all ingredients except for broth in a heavy duty zip top plastic bag. Freeze flat for up to 3 months.
2. Thaw the bag (either 24 hours in refrigerator or in a bowl of water).
3. Transfer bag contents to slow cooker, add the broth and cook according to directions above.
2. Thaw the bag (either 24 hours in refrigerator or in a bowl of water).
3. Cook as directed above, first sauteeing the aromatics and then adding the remaining ingredients and simmering. Freezer to Slow Cooker Directions: 1. Place all ingredients except for broth in a heavy duty zip top plastic bag. Freeze flat for up to 3 months.
2. Thaw the bag (either 24 hours in refrigerator or in a bowl of water).
3. Transfer bag contents to slow cooker, add the broth and cook according to directions above.
Nutrition
Serving: 1/6 recipe | Calories: 255kcal | Carbohydrates: 45g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Sodium: 1172mg | Potassium: 1001mg | Fiber: 15g | Sugar: 8g | Vitamin A: 1967IU | Vitamin C: 68mg | Calcium: 140mg | Iron: 5mg
